<p>Gluten-free bread production remains challenging due to the absence of a gluten network, which negatively affects moisture retention, structure, and texture. Milk protein hydrolysates represent a promising clean-label approach for improving the technological quality of gluten-free bread. This study evaluated the effects of enzymatically hydrolyzed micellar casein concentrate (MCC-H) and milk protein concentrate hydrolysate (MPC-H) on the quality characteristics of gluten-free toast bread. Five formulations were prepared: a control containing 5% skim milk powder (SMP) without hydrolysates; B1 containing 2.5% MCC-H + 2.5% SMP; B2 containing 5% MCC-H without SMP; B3 containing 2.5% MPC-H + 2.5% SMP; and B4 containing 5% MPC-H without SMP. Breads containing milk protein hydrolysates exhibited significantly improved moisture retention during storage compared with the control (<i>p</i> &lt; 0.05), with moisture content after 48&#xa0;h increasing from 35.29% in the control to 36.15%, 36.73%, 36.38%, and 36.98% for B1, B2, B3, and B4, respectively. Loaf volume and specific volume were significantly increased by hydrolysate incorporation (<i>p</i> &lt; 0.05), whereas baking loss was not significantly affected (<i>p</i> &gt; 0.05). Texture profile analysis showed a significant reduction in hardness and improvements in cohesiveness, springiness, and resilience during storage (<i>p</i> &lt; 0.05), indicating delayed staling in hydrolysate-containing breads. Gumminess and chewiness were not significantly affected (<i>p</i> &gt; 0.05). Color analysis indicated that crumb color parameters (L*, a*, b*) were not significantly influenced by treatment (<i>p</i> &gt; 0.05), whereas crust color and browning index were significantly affected (<i>p</i> &lt; 0.05). Among treatments, both MCC-H and MPC-H improved bread quality; however, B2 (5% MCC-H) and B4 (5% MPC-H) showed the highest moisture retention and improved textural stability, with MPC-H at 5% providing the greatest overall improvement.</p>